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Ingredients
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- 3 egg whites
- 1/2 tsp lemon extract
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 3/4 cup sugar
- 1 baked 9-inch pie shell
- 1-1/2 quarts lemon ice cream
- 1 cup blueberries
- 1 cup raspberries
- 1-1/2 cups strawberry ice cream topping
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Preparation
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- Preheat oven to 275 degrees.
- For meringue, beat egg whites, lemon extract, cream of tartar and salt in large mixing bowl until soft peaks form.
- Tip: Chill beaters in freezer before beating egg whites for extra height.
- Gradually add sugar, beating at high speed, until stiff peaks form.
- Spread meringue in pie shell, building up the sides.
- Bake untily lightly browned and crisp, about 60-70 minutes.
- Cool on wire rack.
- At serving time, scoop lemon ice cream into pie shell, sprinkle with berries, and serve with strawberry sauce on the side.
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Notes
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